The role of salt in baking.
Q. I’m not a big fan of salt. Must I use it when I bake?
A. Salt not only sharpens and brightens the flavor in baked goods and helps prevent staleness — it’s also invaluable for gluten structure and even browning. But where it’s most important is its interaction with yeast. Salt helps slow the rise of yeasted baked goods, leading to an even, stable texture. Be careful not to add salt directly to yeast when you’re hydrating it — it’ll make for a less-risen bread.
Q. What are a poolish and sponge?
A. Both poolish and sponge are pre-fermentation methods. They start the leavening process earlier, ending up with a deeper, nuttier flavor and better, more even texture.
- With Marshawn Lynch retired, what will Seahawks do with money they save?
- Police: Ohio newborn appears to have died from dog bite
- Panthers' Cam Newton and Seahawks' Russell Wilson handled Super Bowl losses very differently
- Seahawks' Russell Wilson writes a thank-you letter to Peyton Manning
- Sale of Weyerhaeuser’s Federal Way campus means more intensive development
Most Read Stories
They’re both blends of flour, water and yeast, set aside to ferment in advance — overnight for a poolish, a few hours for a sponge — then mixed in with the remaining ingredients and baked as usual. Use a poolish starter for multigrain bread because the extended fermentation helps break down the flours, making for a more tender loaf.
For more information, visit www.foodnetwork.com